Crispy, flaky layers in a classic triangular shape make this Bengali flatbread a delight. Made with all-purpose flour and fried to golden perfection, it's the perfect partner for rich curries and gravies.
Prep15 min
Cook25 min
Servings4
Serving size: 2 porotas
294cal
6gprotein
50gcarbs
7g
Ingredients
2 cup Maida
2 tsp Sugar
1 tsp Salt
2 tbsp Ghee (melted, for the dough)
0.75 cup Warm Water (or as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida, sugar, and salt. Whisk them together.
Add 2 tbsp of melted ghee to the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles coarse breadcrumbs. This step is key for a flaky texture.
Gradually pour in the warm water while mixing to form a dough. Knead for 8-10 minutes on a lightly floured surface until the dough is soft, smooth, and elastic, but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This allows the gluten to relax, making the porotas softer.
A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, nutty, and mildly spicy poppy seed gravy. This unique dish gets its signature flavor from mustard oil and fresh green chilies.
Warm porota with perfectly spiced, protein-packed Dim Posto – pure comfort food for an energy-giving start!
This bengali dish is perfect for breakfast. With 589.28 calories and 16.07g of protein per serving, it's a low-potassium option for your meal plan.
fat
2
Shape the Porotas
After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it with a little maida. Roll it out into a thin circle, about 5-6 inches in diameter.
Brush about 1/2 tsp of melted ghee evenly over the surface of the circle. Lightly sprinkle some dry maida over the ghee.
Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with ghee and sprinkle with maida again.
Fold the semicircle in half once more to form a triangle. Press the edges gently.
Lightly dust the triangle with maida and carefully roll it out into a larger triangle, about 5-6 inches on its longest side and 1/4 inch thick. Be gentle to preserve the layers.
3
Fry the Porotas
Heat a tawa or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
Place a rolled porota onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the porota. Drizzle about 1 tsp of ghee on top and around the edges.
Fry for 1-2 minutes, gently pressing with a spatula, until golden-brown spots appear. You will see the layers begin to separate.
Flip again, add another 1/2 tsp of ghee if needed, and cook the other side until it's golden brown and crisp.
Remove the cooked porota from the tawa and repeat the process for the remaining dough balls.
4
Serve
Once a porota is off the heat, place it on a flat surface. Gently clap or crush it between your palms to fluff up and separate the layers.
Serve immediately while hot and flaky with classic Bengali dishes like Aloo'r Dom, Kosha Mangsho, or Cholar Dal.
4
Serving size: 1 serving
296cal
10gprotein
9gcarbs
25gfat
Ingredients
4 piece Eggs (large)
60 g Poppy Seeds (white poppy seeds (posto))
4 tbsp Mustard Oil (for authentic flavor)
1 piece Onion (medium, finely chopped)
4 piece Green Chili (adjust to taste)
0.5 tsp Nigella Seeds (also known as Kalo Jeere)
0.75 tsp Turmeric Powder (divided)
1.25 tsp Salt (to taste, divided)
0.5 tsp Sugar (optional, to balance flavors)
1.5 cup Water (warm, divided for soaking, grinding, and gravy)
Instructions
1
Prepare Eggs & Poppy Seed Paste
Hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to a bowl of ice water, then peel and set aside.
Soak the poppy seeds in 1/2 cup of warm water for at least 1 hour. For a smoother paste, soak for 2-3 hours or overnight.
Drain the soaked poppy seeds and transfer to a grinder jar. Add 2 green chilies and 2-3 tablespoons of water. Grind to a very smooth, thick paste, scraping the sides as needed.
2
Fry the Eggs
Gently make a few shallow slits on the surface of the peeled eggs. This helps them absorb the gravy.
In a small bowl, toss the eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt until evenly coated.
Heat 2 tbsp of mustard oil in a kadai or pan over medium-high heat until it is lightly smoking. Carefully add the coated eggs and shallow-fry for 2-3 minutes, turning gently, until they are golden brown and slightly blistered. Remove from the pan and set aside.
3
Cook the Posto Gravy
In the same pan, add the remaining 2 tbsp of mustard oil. Reduce the heat to medium.
Add the nigella seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
Lower the heat and add the poppy seed paste. Stir continuously and cook for 3-4 minutes until the raw smell disappears and the paste starts to release oil. Do not let it brown, as it will turn bitter.
Add the remaining 1/2 tsp turmeric powder, 1 tsp salt, and the optional sugar. Mix well and cook for another minute.
4
Simmer and Finish
Gradually pour in about 1 cup of warm water, stirring constantly to create a smooth, lump-free gravy. Bring it to a gentle simmer.
Gently place the fried eggs into the gravy. Slit the remaining 2 green chilies lengthwise and add them to the pan.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to soak in the flavors. The gravy should thicken to a creamy consistency.
Taste and adjust the salt if necessary. For an extra pungent kick, you can drizzle a teaspoon of raw mustard oil over the top before turning off the heat.
5
Rest and Serve
Turn off the heat and let the Dim Posto rest, covered, for 5 minutes to allow the flavors to meld.
Serve hot with steamed white rice for an authentic Bengali meal.
